Ingredients
The Base & Proteins:
- 1 large head Romaine lettuce (chopped and thoroughly dried)
- 1 cup Cooked chicken breast (cubed and seasoned with salt, pepper, and oregano)
- 1/2 cup Salami or Pepperoni slices (folded or halved)
The Toppings:
- 1/2 cup Cherry tomatoes (whole or halved)
- 1/2 cup Cucumber (sliced into half-moons)
- 1/4 cup Red onion (thinly sliced)
- 1/4 cup Banana peppers or Pepperoncini (sliced)
- 1/2 cup Shredded Mozzarella or Provolone cheese
The Italian Dressing (Mix separately):
- 1/3 cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Italian seasoning (dried oregano, basil, thyme)
- 1/2 tsp Garlic powder
- Salt & Pepper to taste
Instructions
- Prep the Greens: Wash the Romaine lettuce and use a salad spinner to get it as dry as possible. Moisture is the enemy of meal prep! Chop into bite-sized pieces.
- Organize the Container: * Place the lettuce on one side of a large meal-prep container.
- On the other side, use dividers to separate the heavier ingredients. This prevents the vegetables from making the lettuce soggy.
- Season the Proteins: Ensure your chicken is fully cooled before adding it to the container to avoid creating steam.
- The Dressing: Never pour the dressing over the salad until you are ready to eat. Store it in a small, separate airtight container or “dressing cup.”
- Assembly: When ready to serve, dump everything into a large bowl, drizzle with the vinaigrette, and toss thoroughly so every piece is coated.
Pro Tips for Freshness
- Layering: If you don’t have a divided container, put the dressing at the very bottom of a jar, followed by the tomatoes and onions, then the chicken, and the lettuce at the very top.
- Add Crunch: For some extra texture, you can add a handful of chickpeas or some toasted sunflower seeds just before eating.
